Sunday, August 24, 2014

Blackberry Simple Syrup

4c fresh blackberries
4c white sugar
4c water

Put all ingredients in a large sauce pan over medium high heat. 

Stir continuously mashing the fruit as you stir. Use a potato masher to help breakdown the fruit. (The idea here is to extract the juice from the pulp and seeds.)
Heat until mixture begins to just boil and remove from heat.
Set aside and allow to cool.
Pour through a fine strainer to separate pulp and seeds from syrup.
Put the syrup in a quart (or two pints) and refrigerate for up to three weeks or freeze in a muffin tin for longer storage.

Ready for the freezer.

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